Facility for preparing bakery and pastry products

ABSTRACT

A facility for preparing bakery and/or pastry products including a plurality of successive operational stations including at least one preparation station and one baking station, in addition to a conveyor supporting the products and moving the products through the plurality of operational stations. The products baking station includes a hot air oven through which the conveyor is moved along a path having vertical upward and downward branches, each branch in the path being flanked by a mechanism for introducing hot air on one side and by a mechanism for extraction of air on the opposite side.

SPECIFICATION

This invention relates to an installation for the preparation of breadand/or pastry products of the type which comprises, in sequence, aplurality of operating stations among which at least one is intended forthe preparing and one for the baking of the products, and in addition aconveyor for carrying the products and moving them through the aforesaidplurality of operating stations.

The invention relates principally to installations with small dimensionsfor the preparation of bread and pastry products of various sizes andforms such as, for example those known internationally by the name ofcroissant, madeleines, sponge cakes, rolls, donuts and the like.

The installation further makes possible the preparation of the aforesaidproducts with a filling of jam, cream, chocolate and the like.

With the installation to which this invention refers, the products maybe packed or arranged inside paper or plastic containers, in accordancewith requirements.

The installation is of the type in which the aforesaid products mayobtained starting from a dough prepared on the spot or else, preferably,from a dough prepared at source, frozen and later defrosted at roomtemperature prior to introduction thereof into the installation.

As is known, the preparation of the products indicated in the foregoingon an industrial scale requires appropriate machinery, the dimensions ofwhich generally are substantial. Normally, the dough is disposed at thestarting point of the installation and the final product is removed atthe end of a production line which includes various processes, amongwhich are baking and cooling. This latter process becomes particularlynecessary if the product is not going to be consumed promptly, butrather is going-to be wrapped or packed.

Furthermore, the manufacturing of this type of product depends on themethod of baking and cooling, and on the time taken for implementationthereof, which are specific to each type of product and which vary fromproduct to product.

For example, the product known by the name of madeleines requires thatits baking be started in correlation with the base, to be extended laterto the upper part; this accordingly requires that, at the outset of thebaking process, most of the heat be directed toward the base, while atthe end it should be directed toward the upper part.

Moreover, the baking time for the part near the base is not the same asfor the upper part.

Consequently, it may be concluded that the duration and intensity of thebaking operation vary in terms of the product which is to be processedin the installation.

As a result of the operating requirement indicated above, the knowntechnique provides for the preparation of the products in question inlinear installations where the parameters and the method of baking andcooling may be fully controlled.

This nonetheless has the drawback that it requires machines with largedimensions and particularly long installations with the resulting needfor large spaces for the setting up thereof.

Furthermore, given that the cooling time for an oven-baked product isapproximately 1.5 times the baking time, when the installation also isto provide the cooling phase so that the product may be packed, thelength of the production installation as a whole takes on really largelinear dimensions.

The purpose of this invention is to resolve the problems associated withthe installations for production of bread and pastry products indicatedabove, proposing an installation provided with the features of the knowninstallations, but with reduced dimensions with the aim of affording thefollowing additional advantages:

a) the possibility of transport of the component machines by means ofmotor vehicles or container vessels;

b) the possibility of setting up the installation in a reduced space,for example also in correlation with the points of sale of the productsthemselves, for example inside a bakery or pastry shop;

c) the possibility of preparing different types of products, whetherbread or pastry, in the same installation, also simultaneously;

d) the possibility of preparing products of an industrial type as wellas a small-scale type in the same installation, the products of asmall-scale type being those which leave the installation and are solddirectly and immediately to the consumer in the store, and those of anindustrial type being the ones subjected to the cooling process so as tobe packaged in containers made of paper or suitable synthetic material,for example polypropylene, for their preservation and subsequent sale.

The purposes have been achieved by means of an installation of the typespecified in the foregoing, and it is characterized in accordance withclaim 1 which is to follow.

The invention now will be described in greater detail, with reference tosome preferred examples of embodiment illustrated in the attacheddrawings, in which:

FIG. 1 represents, in lateral section, an installation for thepreparation of bread and pastry products in accordance with theinvention;

FIG. 2 illustrates, in a view from above, the installation of FIG. 1;

FIG. 3 illustrates the section along line I—I of the installation ofFIG. 1;

FIG. 4 represents a detail of the oven, in a partially sectionedaxonometric view, with two branches of the conveyor flanked by hot-airintroduction and exhaust means;

FIG. 5 illustrates, in a partially sectioned axonometric view, a detailof the hot-air introduction means;

FIGS. 6 and 7 represent, in lateral section, two different positioningsof a hot-air flow injector;

FIG. 8 illustrates, in a partially sectioned axonometric view, hot-airexhaust means between the branches of the conveyor;

FIG. 9 shows, in lateral section, an installation for the preparation ofbread and pastry products in accordance with a second form of embodimentof the invention, and

FIGS. 10 and 11 show, in a lateral view from above, the installation ofFIG. 9.

With reference to the attached FIGS. 1, 2 and 3, an installation for thepreparation of bread and/or pastry products has been indicated, as awhole, with 1.

The installation 1 comprises a plurality of operating stations disposedin sequence.

The operating stations are traversed by a conveyor 2 suitable forcarrying the products to be baked during the procedure.

For example, the products to be baked are placed on a series ofequidistant trays 3. The trays 3 are supported laterally, in freelyswinging manner, by continuous conveyance chains 4, guided by supportmeans known in themselves.

The tray 3 advantageously has in its upper portion a plurality of seats5 suitable for receiving the containers for the products to be baked.

By means of a cogged wheel, the conveyor 2 is connected operatively to amoto-reducer 6 for the ongoing or, advantageously, intermittent movementof the product through the operating stations of the installation.

The conveyor 2 traverses a station or a series of stations forpreparation of the product.

In the event that, for example, one intends to prepare pastry products,a first station 8 will be provided for the deposit of paper capsules orcontainers suitable for receiving a quantity of pastry dough to bebaked.

The paper containers preferably have the form of a truncated cone andare held in seats 5 (FIG. 4) provided in the upper portion of the trays3.

Following the station 8 for deposit of the containers, there is a secondstation 10 for deposit of the dough to be baked on the conveyor 2. Inthe case of paste for pastry, the aforesaid station 10 will be set up todispense a suitable quantity of paste into the paper containers, orelse, in the case of unbaked bread dough, the bread dough is placeddirectly on the tray 3.

If the dough to be baked has been prepared in advance and frozen, thestation 10 for deposit of the product on the conveyor 2 providespositioning means, using a hopper 11, for the collection and conveyanceof the dough, defrosted at room temperature.

A third operating station 14 accordingly provides the sugar or thegarnishing elements to the deposit on the upper portion of the productto be baked.

Following stations 8, 10 and 14 for preparation of the dough andgarnishing of the product to be baked, there has been provided a bakingstation 15, which will be described in greater detail hereinafter.

For the pastry products, following the baking station 15 there has beenprovided a cooling station 20, and also a packing station 25 (FIG. 2),known in itself.

The cooling station 20 advantageously is traversed by the conveyordisposed along a path which opens out into ascending and descendingvertical branches, making it possible to obtain paths of considerableextent overall, and at the same time holding down the dimensions of theinstallation.

Disposed between baking station 15 and cooling station 20, or preferablyfollowing cooling station 20, it is possible to provide a fillingstation 30. This station 30 makes it possible to inject into the bakedproducts, such as pastry products, creams, jams, chocolate and the like.

With the aid of FIGS. 1 and 4, baking station 15 is going to bedescribed in greater detail below.

Station 15 for baking of the products advantageously consists of ahot-air oven.

The oven 15 is inside a container structure 40, preferablyself-supporting and transportable.

The aforesaid structure 40 has an inlet opening 41 and an outlet opening42 for the passing of the conveyor 2 starting from the stations forpreparation of the product to be baked, and directed to the possiblecooling station 20.

The conveyor 2 is disposed between the inlet 41 and the outlet 42, alonga path 44 which opens out into ascending vertical branches 45 anddescending vertical branches 46.

For example, continuous support chain 4 for the trays 3 is guided by twoseries of return pulleys or cogged wheels 47 connected in freely turningmanner in the vicinity of the upper and lower portion of the containerstructure 40 for the oven 15.

Each of the branches 45 and 46 of the path 44 is flanked, along onepart, by hot-air introduction means 50 and, along the other part,opposite the first, by exhaust means 51.

Subordinated to hot-air introduction means 50 and exhaust means 51,there have been provided pumping mechanisms 52 to send the hot air tothe aforesaid introduction means 50, and pumping mechanisms 53 toevacuate and place in recirculation the air withdrawn from the aforesaidexhaust means 51.

In an advantageous form of embodiment of the invention, a heat source,known in itself, has been provided integral with the container structure40 for the oven 15.

The aforesaid source is encapsulated in order to prevent mixing of thecombusted gases exiting from the oven 15 by means of a passage 47provided for the purpose, with the hot air useful for baking of thefood.

From the heat source, by means of a heat exchanger 55 of the air-airtype, the heat is given over to a flow of air circulating though theinterior of the baking space formed in the self-supporting containerstructure 40, in the manner which is described below.

The hot-air flow ducts 56 start from the heat exchanger 55.

For example, the aforesaid ducts 56 are supported at the top by thecontainer structure 40 for the oven 15.

From the upper portion of the oven 15, the aforesaid ducts 56 branch outin the manner of a comb toward the lower portion, becoming positioned atthe sides of the vertical branches 45 and 46 of the path 44 of theconveyor 2.

In particular, as may be gathered from FIGS. 4 and 5, the hot-air flowducts 56 are joined with the panels 58 in the form of concave sheets.

The aforesaid concave panels 58 have on the walls 59, opposite oneanother and facing the conveyor 2, a series of openings 60. Theseopenings 60 are disposed transversely with respect to the conveyor 2,and in general extend for the entire width of the conveyor 2.

The openings 60 preferably are distributed uniformly along the height ofthe panel 58.

From the openings 60, the hot air driven from the pumping mechanisms 52exits in the form of a hot-air flow 61 which surrounds the trays 3 ofthe conveyor 2 along a horizontal axis.

The openings 60 advantageously are provided with injectors 65 which maybe adjusted between a position for generation of a hot-air flow 61 withhorizontal axis 66, and positions in which such axis is inclined at apositive or negative angle with respect to the horizontal plane.

As a particular advantage, the injectors 65 may be positioned in anadjustable manner in order to direct the hot-air flow 61 according topreestablished directions.

In a special form of embodiment of the invention, as may be gatheredfrom FIGS. 6 and 7, the transverse edges 66 of the openings 60 are bentinward in a V.

The sides 70 of a pair of sheets 71 with an L-shaped cross sectionplaced opposite one another are received in the opening 60.

The sheets 71 form with the facing sides 70 a guide slit 72 for thehot-air flow 61 which exits from the panel 58.

The sheets 71 are joined at the end to the side walls 72 of the panel58. For example, bolts 73 received in opening passages 74 provided inthe side walls 72 of the panel 58 extend from the ends of the sheets 71.

The sheets 71 are joined to the panel 58 in such manner that the angleedge of the L-shaped section is disposed in the vicinity of the free endof the edge 66 bent in a V.

The free end of the bolt 73 which projects from the side wall 74 hasbeen fastened to a rocker cam 75.

A sheet 76 is joined to the free end of contiguous cams 75, formingtherewith a linked quadrilateral 77.

The sheets 71, opposite and received in the same opening 60, on beingjoined together by means of the quadrilateral 77, swing around the axis78 of the connecting bolts 73, keeping the sides 70 parallel to oneanother.

When the quadrilateral 77 swings (according to arrow i or f), it ispossible to change the direction of the hot-air flow 61 which strikesthe trays 3, without changing the section of the slit 72, and thereforewithout changing the hot air capacity.

A series of activator rods 80 join together in linked manner thequadrilaterals 77 of the sheets 71 disposed on the same side of thepanel 58.

As an additional advantage, one of the activator rods 80 is joinedoperatively to a control cam which may be activated manually.

The control cam preferably is joined operatively to a linear actuatorregulated in controlled manner.

Preferably, the linear actuator is joined operatively to a controldevice put in place for the adjustment and regulation of the activatingmeans present in the various stations 8, 10, 14, 15, 20, 25 and 30, andfor the adjustment of activating means 6 of the conveyor 2.

Again referring to FIGS. 1 and 4, there can be seen in the upper portionof the space of oven 15, an exhaust conduit 90 set in the vicinity ofthe base of the self-supporting container structure 40.

The exhaust conduit 90 is joined to the panels 91 in the form of concavesheets.

The aforesaid exhaust panels 91 are disposed vertically, facing thebranches 45 and 46 of the path 44 of the conveyor 2, so that they willbe positioned opposite the hot-air introduction means 50.

The walls 92 of the exhaust panels 91 which face the conveyor 2 ingeneral extend for the entire width and for the height of the branches45 and 46 of the conveyor 2.

As can be seen from FIG. 8, the aforesaid walls 92 have a plurality ofopening passages 93.

Advantageously, rows of opening passages 93 have been provided extendedfor the full width of the panel 91 and equally spaced along the entireheight of the panel 91.

The pumping mechanisms 53, subordinated to the exhaust means 51, ensurea sufficient negative-pressure effect so that it exhausts the air flow61 which has passed across the trays 3 of the conveyor 2.

The air exhausted from the panels 91 is directed to the conduit 90 and,except for a fraction purged and expelled from the oven by means of achannel 95 (FIG. 1), the exhausted air is directed toward the heatexchanger 55 to be reheated and sent back in recirculation.

The functioning of the invention is going to be described below.

The dough, whether prepared on the spot or fed to the installation afterhaving been defrosted, is dispensed onto the trays or into the papercontainers disposed on the trays, from deposit station 10.

After garnishing, the product to be baked enters the oven 15.

Owing to the fact that the path of the conveyor 2 opens out intoascending and descending branches, the product remains in the oven forsufficient time for a homogeneous baking and, if such is the case, for atime useful for a differentiated baking of the base and the upperportion of the product (as, for example, in the event that one wishes toprepare madeleines).

This advantageous preparation is obtained by directing the hot-airintroduction injectors 65.

In particular, one proceeds by moving the conveyor 2 forward, so thatthe trays 3 are positioned between the injectors 65. With the trays 3disposed between the injectors 65, it is possible to direct the hot-airflow 61 horizontally in order to obtain a uniform baking (for example,for the baking of bread). Alternatively, it is possible to direct theflow 61 toward the low portion, to bake mainly the upper part of theproduct, or else to direct the flow 61 toward the high portion so thatit strikes the tray on the low part, to bake mainly the base of theproduct.

As a particular advantage, it will be possible, for example, to directupward (positive or negative angle of axis of flow 61 with respect tothe horizontal) the injectors 65 of the panels 58 located on the sidepieces of the initial branches 45, 46, of the path 44 of the conveyor 2inside the oven 15. Then, to direct the injectors 65 of the panels 58located at the sides of the central and end portion of the path 44, inorder to generate a flow 61 with a horizontal axis and inclineddownward, respectively.

After baking, it is possible to remove the product from the trays 3 tobe sold immediately to the consumer (for example, in an installationproducing bread).

Otherwise, the product is left on the conveyor 2 which traverses coolingstation 20.

Owing to the fact that the path through the cooling station opens outinto ascending and descending branches, the product remains in thestation for a sufficient time for its gradual cooling to roomtemperature, avoiding drawbacks such as the loss of firmness of theproduct.

The cool product therefore can be packed, for example in wrappers ofpolypropylene or another synthetic material for foods, and be packaged.

The principal advantages of the invention are recognizable by the factthat:

a) owing to the ascending and descending coiled path of the conveyor,provided in the oven and the refrigerator, and to the provision ofpanels for the introduction and exhaust of the air in the vicinity ofthe trays, the total length or dimensions of the installation arereduced considerably, while retaining an optimal preparation;

b) reduced dimensions of the installation and the provision of stations,such as mainly the oven, which have a support structure of theself-supporting type, enable the installation to be transported easilyand quickly;

c) the installation consisting of a multiplicity of operating stationsis, furthermore, modular; owing also to the reduced dimensions and theease of transport, the installation likewise is simple to install inenvironments of limited size, such as, for example, in shops sellingbread and pastry to the consumer;

d) owing to the provision of a conveyor path of limited dimensions, butof sufficient total length, and the possibility of directing the flow ofhot air, the type of baking may be made to vary in terms of the product;this flexibility in the installation also allows for a simultaneousproduction of bread and pastry products;

e) in addition, the proposed installation makes it possible to removethe product immediately after the baking phase, for example forimmediate sale to the consumer (small-scale production), or else toremove the product following the cooling and packaging phase, for anindustrial-type preparation.

In FIGS. 9, 10 and 11 there may be seen an additional advantageous formof embodiment of an installation 100 for the preparation of bread andpastry products.

Following stations 101 for preparation of the product to be baked, abaking station 105 has been disposed above a successive cooling station106.

In particular, there has been provided a sole self-supporting containerstructure 108 which has an upper space in which there is disposed thebaking station 105, for example a hot-air oven, and a lower space,adequately insulated from the upper space, in which the cooling station106 has been set up.

Installation 100, therefore, derives from further reduced dimensions,and thus is very easy to transport, in addition to being also easy toset up in environments of limited size, such as bread or pastry shops.

The proposed installation 100, despite its reduced dimensions, proves tobe extremely versatile and suitable for the preparation of productswhich require different methods of baking, such as bread and pastryproducts.

In fact, the installation 100 is traversed by a continuous conveyor 110,capable of carrying the products and moving them through the pluralityof operating stations 101, 105 and 106.

Inside oven 105, the aforesaid conveyor 110 advantageously moves along apath 111 which opens out into an ascending branch 112 and a descendingbranch, indicated as a whole by 113.

In order to lengthen the path 111, the aforesaid descending branch 113has subsequent horizontal branchings 114.

For example, the aforesaid horizontal branchings 114 are obtained byarranging the passage of the conveyor 110 along a descending coiled path115 disposed between two series of return pulleys or cogged wheels 116,disposed in aligned manner on vertical planes 120 and 121, parallel toone another.

In the upper portion of the space in self-supporting structure 108, aheat generator operatively connected to a heat exchanger 125 of theair-air type has been provided (FIG. 10).

From the heat exchanger 125 there extend laterally, flanking branches112 and 113 on the outside, hot-air introduction means 130 and inopposite position, air-exhaust means 131.

In particular, a collector conduit 132 connects the heat exchanger 125with a first panel 133 in the form of a concave sheet, disposedvertically, facing ascending branch 112.

The aforesaid panel 133 has a series of transverse openings for theintroduction of hot-air flows 134 in correspondence with the trays 3 ofconveyor 110.

The injectors advantageously are received in the openings. The aforesaidinjectors may be directed in a controlled manner, in order to positionthe direction of air flow along an inclined axis with a positive ornegative angle with respect to a horizontal plane (in a manner similarto the injectors in FIGS. 6 and 7). In this way, it becomes possible todirect the flow of hot air onto the tray 3 of conveyor 110 so that thetray is traversed by the air flow 134 from the lower portion toward thehigher portion, or vice versa.

Disposed opposite the panel 133 and positioned flanking descendingbranch 113 on the outside, a second vertical panel 140 in the form of aconcave sheet has been provided.

The aforesaid panel 140 has, on the wall turned toward the conveyor 110,a plurality of opening passages through which the air which hastraversed branches 112 and 113 of conveyor 110 is exhausted.

The aforesaid exhaust panel 140 is connected to a conduit 141 forchanneling the exhausted air toward the heat exchanger 125.

Subordinated to conduit 132 for distribution and introduction of hot airand conduct 141 for channeling of the exhausted air, pumping mechanisms150 have been provided.

What is claimed is:
 1. An installation for preparation of bread and/orpastry products, comprising, in sequence, a plurality of operatingstations including at least one for preparing and one for baking of theproducts, in addition to a conveyor to carry the products and move themthrough the plurality of operating stations, wherein the baking stationfor the products includes a hot-air oven inside of which the conveyormoves along a path which opens out into ascending and descendingvertical branches, each branch of the path being flanked along a firstpart by hot-air introduction means and along a second part, opposite thefirst part, by exhaust means.
 2. An installation in accordance withclaim 1, wherein following the baking station, a cooling station for theproducts is provided.
 3. An installation in accordance with claim 1,wherein the hot-air introduction means and the exhaust means aredistributed along a vertical extension of each ascending and descendingbranch.
 4. An installation in accordance with claim 1, wherein thehot-air introduction means includes openings which generate a respectivehot-air flow with a horizontal axis.
 5. An installation in accordancewith claim 1, wherein the hot-air introduction means includes injectorswhich may be adjusted between a position for generation of a flow with ahorizontal axis, and positions in which such horizontal axis is inclinedat a positive or negative angle with respect to a horizontal plane. 6.An installation in accordance with claim 1, wherein the hot-airintroduction means and the exhaust means are borne by respective panelsin a form of concave sheets, an inner cavity of which serves as acollector for the air which is heated and exhausted respectively.
 7. Aninstallation in accordance with claim 1, wherein the hot-air oven isconfigured to be implemented as a self-supporting transportablestructure, which includes means for heating of the air for baking of theproducts, pumping mechanisms for sending the hot air to the introductionmeans, pumping mechanisms for evacuating the air withdrawn from theexhaust means, and mechanical means for supporting and moving theconveyor for the products.